I have never tried this with crackers. My grandfather made soft boiled eggs everyday for breakfast. He had the timing down to a science. Could make coffee, turn on radio, putter around and his eggs were perfect. Runny yolk, NOT runny whites. He always ate them in a coffee mug.He cooked the eggs in a small saucepan and just before the eggs were done, he would put some butter in the cup and place it in the saucepan to melt the butter, then scoop the perfectly cooked eggs into the cup. A little S + P, quick mix. He has been gone many years, I'm now 59 and that is absolutely the only way I eat my soft boiled eggs. But sadly I have never been able to get the timing right. Always have a piece of buttered toast ready to break up into cup to soak up and hide the runny white.
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I have never tried this with crackers. My grandfather made soft boiled eggs everyday for...